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Wylie Dufresne's new pizza joint, Stretch, needs work

Wylie Dufresne's WD-50 was one of New York's best, and most influential restaurants from the time it opened on the Lower East Side in 2003 until its closure in 2014. Now, Dufresne has turned a pandemic-era pop-up into his comeback restaurant, Stretch Pizza.

5 New Yorkers to know: March 17 | Crain's New York Business

Leaders in banking, law enforcement and government are among those making headlines this week

Wylie Dufresne's Stretch Pizza opens March 17 in the Flatiron District

Stretch Pizza is the product of Wylie Dufresne's pandemic obsession

Anto, Korean Fine Dining, to Open in the East 50s

Pizza from Breads Bakery and Wylie Dufresne, a restaurant and bar in the new Moxy hotel in Williamsburg, Brooklyn, and more restaurant news.

NYC Tap Water Might Taste Different This Week

Plus, Wylie Dufresne’s pizzeria opens next week — and more intel

What came first? The tamal or tortilla? | Good Food

Tamales may be a Christmas tradition but Indigenous culinary anthropologist Claudia Serrato reveals regional fillings used including iguana and deer.

Alain Sailhac, a Celebrity Chef Who Never Sought the Title, Dies at 86

The mild-mannered, French-born chef cooked for presidents and stars at Le Cirque in New York and earned an early four-star rating at Le Cygne.

Marriott International's Masters of the Craft Returns, Showcasing Exceptional Talent in Culinary and Mixology Throughout the U.S. and Canada

Marriott International's Masters of the Craft Returns, Showcasing Exceptional Talent in Culinary and Mixology Throughout the U.S. and Canada

Tune in to a livestream broadcast on Thursday, December 15, 2022, as six regional finalists face off in competition from the new Marriott International headquarters test kitchen BETHESDA, Md., Dec....

What came first? The tamal or tortilla? | Good Food

Tamales may be a Christmas tradition but Indigenous culinary anthropologist Claudia Serrato reveals regional fillings used including iguana and deer.